Mushroom Lasagna
TOTAL TIME: Prep: 45 min. Bake: 40 min. + standing
YIELD: 12 servings.
Two types of mushrooms and a hint of wine provide savory flavor to this creamy lasagna that feeds a crowd. —Gary Bachara, Wilson, North Carolina
Ingredients
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9 uncooked lasagna noodles
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1 pound sliced fresh mushrooms
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2 cups chopped baby portobello mushrooms
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1 large sweet onion, chopped
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3 tablespoons olive oil
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1/2 cup minced fresh parsley
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2 thin slices prosciutto or deli ham, chopped
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2 garlic cloves, minced
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1-1/2 teaspoons Italian seasoning
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2/3 cup white wine or chicken broth
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2 cans (14-1/2 ounces each) diced tomatoes, drained
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1 cup shredded part-skim mozzarella cheese, divided
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1 cup shredded Parmesan cheese, divided
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1/2 cup heavy whipping cream
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1/4 cup whole milk
Directions
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1.
Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through.
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2.
Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top.
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3.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 230 calories, 11g fat (5g saturated fat), 25mg cholesterol, 279mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat, 1 vegetable.
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